W.A.M. McMinn

TL;DR: In this paper, the authors present an approach to the prediction of the shelf life of dried foods based on the thermodynamic properties associated with the water sorption behavior of water in foods.

TL;DR: In this article, the authors used a gravimetric technique to determine the sorption and desorption isotherms for potato, highly amylopectin, and high amylose starch powders at 30, 45 and 60 °C.

TL;DR: In this article, the effect of heterogeneity, modification and diatomite frustule type on adsorption was investigated for heavy metal removal from wastewater using both centric and pennate types of diatomites.

TL;DR: In this article, the moisture sorption isotherms of potato were determined using a gravimetric static method at 30, 45 and 60 °C, and over a range of relative humidities.

TL;DR: In this paper, a modified microwave oven, operated in either the microwave or convective drying mode, was used to dry the potato samples and the quality attributes of the dehydrated potato samples were investigated on the basis of the ascorbic acid retention (vitamin C) and rehydratibility, and the structure in terms of shrinkage behaviour.